INGREDIENTS

SALAD

• 120 g / 4 oz mixed leafy greens (rocket, spinach or baby leaf salad)

• 1 fennel bulb, thinly sliced

• 6 radishes, thinly sliced

• 1 cucumber, sliced into ribbons or thin rounds

• 150 g / 5.3 oz cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 1 avocado, sliced

• 15 g / ½ oz fresh parsley, roughly chopped

• 15 g / ½ oz fresh mint leaves

DRESSING

• 3 tbsp / 45 ml extra virgin olive oil

• 1 tbsp / 15 ml lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• salt and freshly ground black pepper, to taste

TO SERVE (optional)

• toasted pumpkin seeds

• toasted sunflower seeds

• microgreens

• edible flowers

METHOD

1. Prepare all the vegetables by washing and drying them thoroughly. Thinly slice the fennel, radishes and red onion, halve the cherry tomatoes and slice the avocado just before serving.

2. Whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt and black pepper in a small bowl until smooth and well combined.

3. Arrange the mixed leafy greens on a large serving platter or divide them between individual bowls. Layer over the fennel, radishes, cucumber, cherry tomatoes, avocado and red onion for plenty of colour and texture.

4. Scatter over the chopped parsley and fresh mint, then drizzle generously with the dressing. Toss gently just before serving so the leaves stay crisp.

5. Finish with toasted pumpkin seeds, sunflower seeds, microgreens or edible flowers for extra crunch and a beautiful presentation, if desired.

6. Serve immediately as a light lunch, refreshing starter or alongside grilled vegetables, fish or your favourite summer dishes.

NUTRITIONAL INFO per serving

Calories: 214 (11%) Sugars: 6 g (7%) Fats: 18 g (26%) Saturates: 3 g (15%) Proteins: 4 g (8%) Carbs: 11 g (4%).